1 Frz., 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 97 
In judging dairy stock, 100 is assumed to represent the ideal or perfect 
dairy cow. The following is a list of general qualities and particular parts 
considered, with the figures indicating the “ weight” or importance attached to 
each in making up the total of 100 points, which stands for perfection :— 
General Appearance. 
Constitutional vigor, as shown by size, apparent health, strength, activity, 
and “ general appearance,” 5. vag? 
Form, wedge-shaped, as viewed from front, side, and top, 5. 
Quality—Hair, fine, soft; skin, medium thickness, loose, mellow, and 
unctuous, with yellow secretion, 5. 
Temperament—Active and nervous, but not wild; indicated by movements 
eyes and lean appearance, 5. 
Head and Neck. 
Forehead—Broad and full, 2. : 
Horns—Small and fine, not too long, set well apart, 1. 
Eyes—Large, prominent, bright, and yet placid, 1. | 
Face—Lean, not too short, straight, or slightly dished, 1. 
Muzzle—Clean and strong, mouth and nosirils large, 1. 
Far—Medium size, fine in texture, yellow secretion abundant, 1. 
Neck—Rather long and thin, fine, clear throat, and light dewlap, 1. 
Forequarters. 
Chest and brisket—Broad' and strong, low, but not too fleshy, 3. 
Withers—Well defined, firm and lean, lL. 
Shoulders—Light, not fleshy and. oblique, 1. 
Legs—Straight, rather short, and not too large or coarse, 3. 
Body. 
Back well defined, lean, open-jointed, not too level and smooth; a good 
spine, 3. 
e Barrel or Body—Long and large; ribs broad, well arched, open, and well 
defined ; a large strong body, 8. 
Heart Girth—Large and deep, abundant room for active heart and lungs, 4. 
Belly—Large, broad and deep, with a large and strong navel, 6. 
Loin—Broad and strong, 3. 
Hindquarters. 
Hips—Wide apart, 2. 
Pelvic Arch—Prominent and strong, 3. 
